Chocolate Salami with Palette de Bine Dark Chocolate
Makes 10-12 servings
190ml Whipping cream
25g liquid glucose or honey
50g unsalted butter, softened and cut into pieces
75g almond biscotti, broken in to walnut size pieces
150g lightly toasted pistachios, chopped
Icing sugar to dust
-Melt Palette de Bine chocolate.
-Pour cream & glucose or honey into a heavy-based saucepan and heat to the boiling point, then remove from the heat. Slowly pour the cream mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Beat the butter into the ganache or blend it with a stick blender.
-Stir in the biscotti & nuts and chill for a couple of hours until it is firm but malleable.
-Remove the ganache from the bowl and place on a large sheet of clingfilm. Roll it into a 6-7cm thick roll(within the clingfilm). Wrap tightly and chill the sausage-shaped ganache for a few hours, until it is firm enough to slice.